1. For the soup:. 2. Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are beginning to brown (15 to 20 minutes); 3. Add curry powder, cumin and pepper and cook, stirring frequently, 1 minute; 4. Add lentils and broth and simmer, covered, until lentils are tender, about 30 minutes. 5. Remove from heat and stir in lemon juice;. 6. Season to taste with salt and pepper. 7. For cilantro oil: 8. Purée cilantro, oil, and 1/2 teaspoon salt in a blender. 9. To serve, drizzle soup with cilantro oil. Accompany with cucumber raita and naan for an excellent meal. ---------------------------------------------------------------------------
Nutrition
Ingredients
